1) Wash the chicken inside and out with cold water. Drain and pat dry with paper towels. Season the cavity of the chicken with salt and pepper. Take 1 rosemary and 2 thyme sprigs, cut them in half and place into the cavity along with the garlic cloves cut into half. Truss (tie up) the chicken.
2) Rub 1 tbsp. of olive oil into the skin of the bird. Season with salt and pepper, take 1 rosemary and 4 thyme sprigs, remove the leaves and sprinkle over the chicken. Place the chicken into a roasting pan.
3) Peel and remove the ends of the carrots, cut them into 1 inch lengths and place into a bowl. Slice a small amount of either end of the potatoes so that they can "stand up". Slice the potato in half crossways. Score the "wide" end with a paring knife in a bold crisscross pattern. Place into the bowl with the vegetables. Peel the onions and quarter them. Add them to the bowl. Peel the leaves off the remaining rosemary and thyme, mix with the vegetables. Add 4 tbsp. olive oil and season with salt and pepper. Arrange the vegetables around the chicken with the narrow end of the potatoes on the tray.
4) Bake in a preheated oven set at 375 degrees Fahrenheit for 1 hour. Baste the chicken with the pan juices every 15 minutes. Cook until golden brown and the flesh comes freely from the bones. Remove from oven. Divide the vegetables onto hot plates. Transfer the chicken to a cutting board. Remove the breasts and thighs. Serve half a breast and either a thigh or a leg to each guest. Remove any excess oil from the pan. Place the pan onto a burner, add the white wine and deglaze the pan, working the juices and the wine with wooden spoon. Spoon over the chickens and serve.
